Let Me Tell You About My Obsession With Bang Bang Chicken Bowls

You know those nights when you open the fridge, stare blankly, and hope dinner leaps out fully formed? Yeah, me too. I first tried making a Bang Bang Chicken Bowl after a long day when I was so tired I could've fallen asleep standing. Honestly, I was just hungry for something a bit cheeky—spicy, creamy, and, well, not sad leftovers. I threw some things together, made a bit of a mess (the dog enjoyed that), and now it’s become a bit of a family legend. Or a running joke, depending on how you look at it. My cousin claims it’s better than takeout, though I’m not sure what he’s been ordering. Anyway, if you want a bowl of comfort that punches above its weight, lemme walk you through it.

Why I Keep Making This Dish

I make this Bang Bang Chicken Bowl when the week’s been bananas, and dinner needs to be less complicated than assembling IKEA furniture (but equally as satisfying). My family goes bonkers for it—especially my youngest, who insists we call it “Bam Bam Chicken,” which, honestly, is probably funnier. Plus, it’s one of those recipes where you can sneak in extra veggies and nobody realizes, unless you get heavy-handed with the broccoli (been there, heard the protests). It’s saved my skin so many times when I forgot to defrost anything. Oh, and if you love spicy-sweet sauces, you’ll be licking the bowl. Or maybe that’s just me.

What You'll Need (And What You Can Swap)

2 chicken breasts, chopped (thighs work too, or tofu if you’re feeling veggie)

2 cups cooked rice (I sometimes use leftover brown rice, or jasmine if I’m feeling fancy)
½ cup mayo (Japanese Kewpie is brill, but regular ol' Hellmann's does the trick)
2-3 tablespoon sweet chili sauce (I've used the cheap ones, honestly, just as good)

1 tablespoon sriracha (or more if you want a proper kick)
1 tablespoon honey (optional; my gran swears by a drizzle, but I forget half the time)
½ cup shredded carrot (or throw in whatever crunchy veg you have)

2 green onions, thinly sliced (scallions, spring onions—same difference, right?)
A handful of cucumber, chopped (sometimes I skip this if the fridge is bare)
Sesame seeds, for topping (I once forgot these, nobody noticed. But they do look nice!)

How I Throw It All Together

Cook the chicken: Toss chopped chicken in a hot pan with a splash of oil, salt, and pepper. Cook for about 7–8 minutes, turning so it gets a little golden. If you’re using thighs, they might take a smidge longer. This is where I usually sneak a piece to 'check for doneness.' If you’re using tofu, just fry until crispy-ish.
Make the bang bang sauce: Mix mayo, sweet chili sauce, sriracha, and honey in a bowl. Give it a taste—add more sriracha if you want your eyebrows to sweat. Actually, I find it works better if you go heavier on the chili for grown-ups, lighter for kids.
Prep your bowl bits: Warm the rice (I do it in the microwave, because who wants more pans), chop the veggies, and try to keep them roughly bite-sized. Don’t worry if it all looks a bit chaotic at this point—it always comes together.

Assemble: Pile rice into bowls, add chicken, then drizzle generously (or drown, in my case) with the bang bang sauce. Top with carrots, cucumber, green onion, and a scattering of sesame seeds. Take a moment to admire your handiwork—or just dig in because you’re starving.

Things I've Learned (The Hard Way, Sometimes)

If you let the chicken cool a bit before adding the sauce, it doesn’t go runny. I learned this after a few soupy bowls.
The sauce is great for dipping leftover chips. Not really a note, just a fact.

Once tried using Greek yogurt instead of mayo. Not bad! But not quite the same richness.

Variations I’ve Tried (Or, My Experiments Gone Slightly Off-Piste)

Swapped chicken for crispy shrimp—absolutely lush, though the kids weren’t convinced.
Added roasted sweet potato cubes for a veggie boost. Actually, I think this tastes better the next day—if there’s any left.

Tried using quinoa instead of rice. Wouldn’t recommend unless you really love quinoa. I don’t, apparently.

What You’ll Need (And What To Use If You Don’t Have It)

Frying pan or skillet (but honestly, I’ve done the chicken under the grill when the pan was dirty)
Mixing bowl for the sauce—though if you’re in a pinch, just use a mug (done it, no shame)

Sharp knife and chopping board

Storing Leftovers (It Never Lasts, But...)

Keep any leftovers in an airtight container in the fridge, and it’ll be fine for about 2 days. Though, honestly, in my house, it never lasts more than a day—someone inevitably eats it for lunch at 11am.

How I Like to Serve It

We usually eat Bang Bang Chicken Bowls straight from the bowl, sitting on the sofa, watching old episodes of The Great British Bake Off (don’t judge). Occasionally, I’ll make a little side salad if I’m feeling fancy, or throw in a handful of crushed peanuts for crunch. My partner likes a squeeze of lime on top; I think it’s overkill, but to each their own.

Things I’ve Learned the Hard Way (AKA My "Pro Tips")

Don’t rush the chicken—if you try to crank the heat to speed it up, it just gets tough. I did this once and it was like chewing an old boot.
Taste the sauce before adding all the sriracha. Once it’s in, there’s no going back! Learned that the, erm, spicy way.

Questions I Get About Bang Bang Chicken Bowls (For Real)

Can I make this ahead? Yeah, but it’s definitely tastier fresh. The sauce can be mixed the day before, though.

Is it really spicy? Not unless you go wild with the sriracha. The kids eat it just fine, unless I get heavy-handed (sometimes by accident, I admit).
What rice is best? I’m not precious—whatever’s handy. Jasmine is nice, but regular long-grain or microwave packets are just fine. No judgement here.
Can I freeze it? Well, maybe, but the sauce goes a bit odd. I’d say, just make what you’ll eat.

Where do you get your sweet chili sauce? Usually from the local shop; but I’ve had good luck with this homemade recipe too, when I’m feeling like showing off.
Is this like the restaurant version? Sort of? But actually, I think it’s yummier (and a LOT cheaper). If you want a pro version, check out this Serious Eats guide—but really, mine’s easier for a Tuesday night.

Anyway, if you give this a go, let me know how it turns out! And if you make any wild substitutions that actually work, I want to hear about it—unless it involves raisins, in which case, please keep that to yourself. Now, if you’ll excuse me, I’ve got to clear some rice off the dog.

Bang Bang Chicken Bowl: My Go-To Quick Comfort Recipe

Let Me Tell You About My Obsession With Bang Bang Chicken Bowls

Why I Keep Making This Dish

What You'll Need (And What You Can Swap)

How I Throw It All Together

Things I've Learned (The Hard Way, Sometimes)

Variations I’ve Tried (Or, My Experiments Gone Slightly Off-Piste)

What You’ll Need (And What To Use If You Don’t Have It)

Storing Leftovers (It Never Lasts, But...)

How I Like to Serve It

Things I’ve Learned the Hard Way (AKA My "Pro Tips")

Questions I Get About Bang Bang Chicken Bowls (For Real)

Bang Bang Chicken Bowl

Ingredients

Instructions

Approximate Information for One Serving

Nutrition Disclaimers

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